Yellow Mung Dal Soup

Yellow mung is sweet and cooling, and mainly calms vata and pitta. It is very easy to digest and promotes strength.The seasonings here help to balance
the drying, light and astringent qualities of this soup that could aggravate vata.

Preparation

Put the mung dal and 3 cups of the water into a soup pot and bring to a boil. Cook on medium heat for 25 minutes, uncovered, stirring occasionally
to prevent sticking.

Add the last 3 cups of the water and boil for another 20 minutes.

Remove from the heat and beat with an eggbeater until smooth. Set aside.

Heat the oil in a small saucepan until medium hot. Add the cumin seeds, mustard seeds and hing. Stir until the seeds pop. Turn down the heat, add the
garlic and brown lightly. Then put in the curry leaves, cilantro, turmeric and masala powder. Stir well and then add this mixture to the soup.